Easy Spinach & Corn Veggie Lasagne (step-by-step)

An easy spinach and corn lasagne with step-by-step photos. An cheats recipe using jarred sauce that is quick to make. Vegetarian or vegan. Free printable recipe.

Simple Lasagne

I don't make lasagne very often. I love it but it's always so much work, making the sauces and then assembling it.

However the lasagne or lasagna (whichever you prefer) I'm sharing today is an easy cheats version of spinach and corn lasagne, which can be vegetarian or vegan.

I used vegan cheese, but you can use veggie cheese, I've made this one both ways and it's been really good.

I've made this recipe even simpler for you by sharing step by step photos, which you may not need if you're a dab hand in the kitchen, but they are rather nice to scroll through and helpful too I hope.

The recipe is at the bottom as usual. Feel free to scroll down to it.

Love corn? Try this easy corn curry with cashews.

Lasagne or pasta sheets

Now no laughing at the raggedy bits of lasagne sheet around the edge of the dish. 

The sheets don't quite fit my square casserole dish and I had to do a patch job. Believe me lasagne sheets (pasta sheets) don't break into perfect pieces, or at least they don't when I break them. 

It doesn't really matter in the final dish, but looks a bit of a mess in photos. No I'm not one of those perfect bloggers. I bet on other blogs you'll find perfect pieces around the edge, no doubt cut with a scalpel and ruler, but I can't be bothered with all that faff, can you?

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Related - Spaghetti & Beanballs

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HOW TO MAKE SPINACH & CORN LASAGNE

with step-by-step photos

step one - sauce

Choose a large casserole dish and cover the bottom with a layer of tomato sauce. 

You can use a large jar of tomato pasta sauce or my best tomato and basil sauce. The homemade sauce is far superior and a thicker consistency, but jarred pasta sauce is perfect for a quick lasagne. 

step two - creamy filling

Top the sauce with a layer of lasagne sheets, breaking some extra pieces to fill around the edges, then top with a layer of creamy sauce. 

I used Violife cream cheese mixed with some grated vegan Parmesan (also Violife, I love their Prosociano, which has the tang of Parmesan and the same texture) and a good grinding of black pepper.

For a vegetarian lasagne, mix ricotta cheese with cream cheese and again flavour with some grated veggie Parmesan (Tesco and Sainsburys both do a veggie hard cheese in a wedge which is similar or Parmesan) and black pepper.

step three - spinach

Spread the cream cheese filling in an even layer covering all the lasagne sheets, then top with a handful of fresh spinach leaves.

step four - another layer

Top the spinach layer with another layer of lasagne sheets, then cover that with a generous layer of tomato sauce.

step five - more filling

Add another layer of lasagne sheets and another layer of flavoured cream cheese.

step six - spinach and corn

Add another layer of fresh spinach leaves and a generous sprinkle of corn. I used tinned sweetcorn, but you could used frozen, just sprinkle it on the same way. It will cook fine with the other ingredient. 

You could also have added corn to the last layer of spinach. I did mean to, but totally forgot. Whoops!

Next add another layer of lasagne sheets.

step seven - toppings

Spread on the last layer of tomato sauce and top with grated mozzarella (I used Tesco free-from mozzarella which is freshly grated, but you could use your favourite vegan or vegetarian mozzarella, either grated or sliced.

At this point I gave the top of the mozzarella a light spray with olive oil to help it turn golden and crisp at the edges. You don't need to do this if you are using vegetarian mozzarella.

step eight - bake

Lastly grate some veggie or vegan parmesan over the top of your lasagne and cook in a pre-heated oven for 30 minutes until cooked through and golden.

Scroll down for the full recipe and quantities.

Related - Simple Spaghetti with Olives

What vegetables can I use in lasagne

You can change up the fillings when you are making this cheats lasagne. It's such a simple dish to make, you could make it different each time and it's a good way of using up vegetables.

You could also make this lasagne using these ingredients in place of the spinach and corn:

1. leftover bolognaise
2. jarred roasted pepper, slices of tomato and fresh basil
3. pre-cooked roasted vegetables
4. sauteed mushrooms and spinach
5. kale, frozen peas and spinach onion

Also try - Aubergine, Asparagus and Chilli Spaghetti

pin it for later

Related - Rich Mushroom & Lentil Ragu

What should I serve with lasagne

I served our lasagne with baby potatoes, slices of carrot and florets of broccoli, but you could serve it with your favourite veggies. 

It would also be good served with a green salad or for a real treat with potato wedges, corn or the cob and a slice of garlic bread.

You decide!

Related - Roast Vegetable Pasta Bake

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dinner

Italian, vegan, vegetarian

Yield: 6Author: Jacqueline Meldrum

Easy Spinach & Corn Veggie Lasagne

An easy spinach and corn lasagne with step-by-step photos. An cheats recipe using jarred sauce that is quick to make. Vegetarian or vegan.

prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients

• 500g tomato sauce
• 10-12 lasagne sheets
• 400g cream cheese (veggie or vegan)
• 100g grated parmesan (veggie or vegan)
• 100g spinach (more if you like)
• 6 tbsp sweetcorn (tinned or frozen)
• 150 grated mozzarella (veggie or vegan)
• A good grinding of black pepper
• a spray of olive oil (of using vegan mozzarella)

instructions

1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
2. Pour a third of the tomato  sauce into a large casserole dish and spread to cover the base.
3. Cover with sheets of lasagne in a single layer (no need to cook the lasagne sheets first), breaking some extra pieces to fill any gaps.
4. Mix together the cream cheese with a few tbsp of the grated parmesan and a good grinding of pepper. If you are making vegetarian lasagne you can used a mixture of cream cheese and ricotta cheese.
5. Spread half of the cream cheese mixture across the lasagne to cover it.
6. Top with a handful of spinach and half the corn, then top with another layer of lasagne.
7. Cover with another third of the jar of tomato sauce and top with another layer of lasagne.
8. Next add the rest of the cream cheese, smooth across the pasta and top again with spinach and corn, then top with another layer of lasagne.
9. Pour on the rest of the tomato sauce and spread evenly, then top with grated mozzarella.  If you are using vegan mozzarella, spray the top with a fine mist of olive oil. 
10. Top with a sprinkling of Parmesan and bake in the oven for 30 minutes until cooked through and golden. If it starts to brown too quickly, cover with foil.
11. Enjoy!

NOTES:

This lasagne can be frozen and cooked from frozen.

calories
503

fat (grams)
26

sat. fat (grams)
7.8

carbs (grams)
64

protein (grams)
17.6

sugar (grams)
6

Created using The Recipes Generator

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Kale & Cashew Pesto Spaghetti

Another quick to pull together pasta, but with this one you can make the sauce at the same time as the pasta cooks so it's even faster.  

A creamy green sauce for spaghetti that's super silky and coats the pasta beautifully. The pesto is homemade from kale and cashews. It's suitable for vegetarians and vegans.